In the old days, before we knew heart disease was an issue in Wayne’s life, we topped our fresh, steamed vegetables with a little butter, a dash of lemon juice and Penzey’s seasonings (our favorite was Fox Point, which includes salt). It’s easy to cook great meals when you have no limitations, right?
This easy sauce provides a rich flavor that enhances almost any savory food, without the butter and salt. You can spoon it over steamed vegetables, roasted meats, or any other main meal dish. It truly can make the difference between a blah meal and a delicious one.
The heart of this sauce is a good broth or stock (or a mix of 2 or 3 broths) cooked down to concentrate the flavor, then flavored with small amounts of balsamic vinegar, lemon juice and a generous tablespoon of trans fat free margarine, (like olive oil based I Can’t Believe it’s Not Butter) for a buttery mouth feel. Flavor it to taste with some pepper and no-salt seasonings to get the flavor you want.
Homemade broth is a great base ingredient, because you can be certain of what is (and is not) in it. But if you simply can’t manage a homemade broth, look for the lowest sodium broth or stock you can find, or use a no-salt broth powder (see our Products we love page for more information). We’ve had great results in a hurry with dissolving no-salt beef, chicken and vegetable broth mixes for a concentrated base. Depending on how much time you have, you can skip the sautéed chopped onion in a pinch!